Name: Enchilada Sauce
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Yield: about 2 cups (16 oz)
Ingredients: 3 tbsp (45 mL) olive oil; 3 tbsp (24 g) flour: whole wheat, all-purpose, or a gluten-free blend; 1 tbsp (15 mL) ground chili powder; 1 tsp ground cumin; 1/2 tsp garlic powder; 1/4 tsp dried oregano; 1/4 tsp salt, plus more to taste; Pinch of ground cinnamon, optional but recommended; 2 tbsp (30 mL) tomato paste; 2 cups (480 mL) vegetable broth; 1 tsp apple cider vinegar or distilled white vinegar; Freshly ground black pepper, to taste

Instructions

Measure the flour, chili powder, cumin, garlic powder, oregano, salt, and optional cinnamon into a small bowl. Keep the tomato paste and broth nearby.
Warm the oil in a medium saucepan over medium heat until a pinch of the flour mixture sizzles on contact.
Whisk in the flour and spices. Cook for about 1 minute, until fragrant and slightly darker. Whisk in the tomato paste, then slowly whisk in the broth until smooth.
Bring to a simmer over medium-high heat, then reduce the heat and simmer gently for 5 to 7 minutes, whisking often, until slightly thickened.
Remove from the heat. Whisk in the vinegar and season with black pepper and additional salt as needed.

Notes

Refrigerate for up to 5 days or freeze for up to 3 months. Use a gluten-free all-purpose blend for a gluten-free sauce.

Enchilada Sauce

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Ingredients

Instructions

Notes

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